Blackberry Cobbler

Name: Blackberry Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups fresh or frozen blackberries; 1/3 cup granulated sugar (for berries); 2 tsp fresh lemon juice; 2 tbsp cornstarch; 1 1/2 cup all-purpose flour; 1/4 cup granulated sugar (for topping); 1 1/2 tsp baking powder; 1/2 tsp salt; 6 tbsp cold unsalted butter, cubed; 2/3 cup heavy cream or buttermilk; 1 tsp vanilla extract; 2 tsp turbinado or coarse sugar (for sprinkling)

A simple Southern-style dessert of juicy, jammy blackberries baked under a golden, slightly crisp biscuit topping. Easy enough for a weeknight but impressive enough for guests.

65 minEasyServes 8360 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

4 cups fresh or frozen blackberries
1/3 cup granulated sugar (for berries)
2 tsp fresh lemon juice
2 tbsp cornstarch
1 1/2 cup all-purpose flour
1/4 cup granulated sugar (for topping)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cubed
2/3 cup heavy cream or buttermilk
1 tsp vanilla extract
2 tsp turbinado or coarse sugar (for sprinkling)

Instructions

1

Preheat oven to 375°F. Lightly butter a 9-by-13-inch baking dish (or equivalent).
2

In the prepared baking dish, combine 4 cups fresh or frozen blackberries, 1/3 cup granulated sugar (for berries), 2 tsp fresh lemon juice, and 2 tbsp cornstarch. Toss gently to coat. Spread the berries in an even layer.
3

In a large bowl, whisk together 1 1/2 cup all-purpose flour, 1/4 cup granulated sugar (for topping), 1 1/2 tsp baking powder, and 1/2 tsp salt. Add 6 tbsp cubed cold unsalted butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4

Add 2/3 cup heavy cream or buttermilk and 1 tsp vanilla extract to the flour mixture and stir with a fork just until a shaggy dough forms.
5

Drop spoonfuls of the dough over the berry filling, leaving some gaps for steam to escape. Sprinkle 2 tsp turbinado or coarse sugar (for sprinkling) over the top.
6

Bake until the topping is golden brown and the berry filling is bubbling around the edges, 40 to 45 minutes. If the topping browns too quickly, tent loosely with foil. Let cool at least 15 minutes before serving.

Questions

Can I make Blackberry Cobbler dairy-free?

Yes. The dairy in this entry is 6 tbsp cold unsalted butter, cubed, 2/3 cup heavy cream or buttermilk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Blackberry Cobbler gluten-free?

Yes. The gluten in this entry is 1 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Blackberry Cobbler keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Blackberry Cobbler?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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